Stir in the sugar and yeast. Keep aside for 10 minutes until bubbly.
In a large bowl, combine the flours, salt, and olive oil.
Add the yeast mixture and mix well with a fork or your hand till a rough scraggy dough forms.
Flour your work surface well, turn out the dough onto it. Use the heels of your hands to push the dough away from you, then fold it over halfway, press it down, and push it away again. Turn the dough sideways and repeat this process. Keep turning and kneading until the dough is soft and elastic. This will take about 10-12 minutes.
You can also use your stand mixer with a dough hook for this process. Mix for about 8 minutes on medium-high.
Form the dough into a ball and transfer to a lightly oiled bowl. Cover and leave the dough to rise in a warm, draft-free spot for 1 -2 hours or until it doubles.
Keep a baking tray ready, lined with Silpat or parchment paper.
Once the dough is doubled, punch it down and divide equally into 6 pieces.
Roll each dough piece into a ball and place on the prepared tray.
Cover with a damp kitchen towel and let the rolls rise for about 30 minutes.
In the meanwhile, make the rice paste.
In a small bowl, combine the rice flour, sugar, yeast, and warm water. Mix well until you get a smooth, thick paste.
Keep aside until the rolls get proofed the second time.
Preheat your oven to 220C.
Carefully spoon the rice paste over the proofed dough balls. Using a pastry brush or your fingers, spread evenly in a thin layer all over the surface.
Bake the rolls for 22-25 minutes or until the tops look cracked and golden brown.
Transfer the rolls to a cooling rack. Cool completely before slicing for making sandwiches. Enjoy!